Tag: Bocconi

The Cucibocca of Montescaglioso and the Nine Bocconi of the Epiphany – Italian Cuisine


In Montescaglioso, the Cucibocca wanders through the streets of the town. With him you eat the Nine Bocconi to cross the Epiphany Night with prosperity and health

"Tea còs’ la vòcch ’!" (I sew your mouth), he is intimating, with a huge needle, the Cucibocca on the night ofepiphany along the streets of Montescaglioso (Matera). Just the mouth, the one to use to eat his own Nine Bocconi. Nobody really knows who he is: he could be a soul in Purgatory or a pilgrim. The strange figure seems to have been tried by a long journey: a long hemp beard, orange peel for eyes, no mouth, a fiscolo for a hat, ankle chains, a lantern and a wicker basket in his hand. Maybe he travels to get to some holy place, maybe he travels to look for something or he walks outside to get to a destination inside … Cucibocca travels, with that needle that scares children, and more, in the magical night. And as he travels, he needs those last Nine Bocconi to cross the line between the Old and the New Year. Getting to 9 and starting over from 1 already on the threshold of the New Sun, with prosperity and "good wishes".

The Nine Bocconi

Nine Bocconi each different from the other: if even one is not counted, the new year could be poor and unfortunate. A ritual imposed by a face that does not have a mouth, but only a very long beard. So down with the traditional pettole, strascinat, cod a ciauredda, fucazz, dried figs, dried fruit, olives, crustl, and cauzunciedd. In more recent times, the people of Montesi have had the brilliant idea of ​​putting all the Nine Bocconi in a gigantic mess: the Calzone del Cucibocca, a loaf of about one and a half meters stuffed with olives, mushrooms, aubergines, dried tomatoes, sweet salami, black pepper, paprika, parmesan and turnip greens. I don't know how happy Cucibocca is for this variation on the theme, but the calzone is certainly a tasty street food to be discovered by following in the footsteps of the mysterious wanderer. The larger the size of your piece, the greater your luck. And at this point you can toast: "Gentlemen, stu mier’ fac touch touches, nu brindisi facimm a li Cucibocca! " (Gentlemen, this wine makes a splash, let's have a toast to the Cucibocca).

The calzone from Cucibocca.
The calzone from Cucibocca.

The Cucibocca begins the journey fromAbbey of San Michele Arcangelo. Here originally stood the old Greek acropolis of the seventh century BC. C., which from 893 was a monastic seat up to the 16th-17th century, when it was entrusted to the Benedictines. Same Benedictines they had the frescoes painted in the Hall of Mysteries or Hall of the Library of the Abbey. There is only one certain element in crossing Cucibocca's journey to Montescaglioso, and is frescoed in the Hall of Mysteries: Harpocrates, god of Silence. "Isis, after putting an amulet around her neck, gave birth to Harpocrates at the time of the winter Solstice, giving birth to him still imperfect and immature, in the midst of the first flowers and the first fruits that sprung up in advance of the season …", this is how Plutarch describes the birth of this divinity who brings his index finger to his mouth to order silence. The Silence of the one who knows and does not speak, eats. And in fact in Montescaglioso the god recommends: "Silentium sit vobis charum ut vivet non sit amarum" (Silence is dear to you so that living is not bitter).

It is not a "pilgrim" to think that, centuries and centuries ago, Montescaglioso was seen going "for the countryside" the dusty and mysterious "pilgrim" who today celebrates Epiphany through the streets of the town, just as the Magi pilgrimage in the wake of a comet even earlier. The rest is silence.

Bocconi is a candidate for the title of the most gourmet university in Italy – Italian Cuisine


On the one hand, the inauguration of the new GūD Milano, on the other hand the choice of chef Daniel Canzian for the Sda Bocconi School of Management campus: this is how Bocconi has decided to revolutionize its gastronomic offer

Not just international excellence on the economy and finance front: the Bocconi of Milan is also officially a candidate for the title of the most gourmet university in Italy. Despite the certainly not easy period – with Italy, the Lombardy and the academic world itself struggling with the management of the new peak of the epidemic – the famous university campus has in fact presented the evolution of its gastronomic proposal in recent weeks. On the one hand, Bocconi University has decided to open its doors to GūD Milan, the format dedicated to healthy and tasty food already extensively tested in the Lombard capital by Ugo Fava, Marco Giorgi and chef Stefano Cerveni. On the other hand, he entrusted to Compass Group Italy and to the chef Daniel Canzian the catering of the SDA Bocconi School of Management Campus.

GūD Bocconi.

GūD, not just a student café

First the openings of CityLife, Eustachi, Darsena, Stazione Centrale and Idroscalo; and now the new Bocconi adventure, at number 1 in via Guglielmo Röntgen. GūD Milan inaugurates its sixth venue at the Milanese university: open from Monday to Saturday, it is proposed as a meeting place and gastronomic recreation for students and teachers, in which to spend the free intervals between one lesson and another, but also as a point of reference for the external public that gravitates or works in the neighborhood. The menu proposal, designed by the chef Stefano Cerveni with the support of a nutritionist, it includes a number of stuffed buns (kneaded with organic and long leavening flours) and the special Italian Cirashi Bowl, or rice bowls (Carnaroli and Basmati) prepared mostly with raw materials typical of Italian and Mediterranean cuisine. Without forgetting extracts and healthy fruit drinks, calibrated according to the different needs of customers: from the detox juice, with apple, celery and cucumber, to the energizing one, with carrot, ginger, orange and lemon. "It is the place I always wanted when I was a boy at university, the university bar to have a healthy and nutritious breakfast, to be able to spend the lunch break with classmates, share moments of study, launch ideas and create projects , but also spend the evening doing something different, ”he comments Ugo Fava, one of the founding members of GūD Milano. All of this, of course, seasoned with a wifi network and sitting areas perfect for a chat with friends or a pre-exam review.

Daniel Canzian. (photo Lorenzo Rui).

Daniel Canzian's cuisine arrives at the university

The official announcement was made in mid-September: Daniel Canzian was chosen by Compass Group Italia – Ad Arte Food to take care of the gastronomic proposal of the new campus of Sda Bocconi School of Management. In the architectural complex designed by the Japanese studio Sanaa we thus find three environments in which it is possible to taste the proposals developed by the chef: The Central, a café inspired by the historic Centrale del Latte in Milan, open all day – even to external visitors – with ad hoc proposals for a quick lunch break; the Literary Cafe, which at the cry of with one hand I read, with the other I eat offers SDA Bocconi students a highly versatile place to relax; is Matter, a restaurant specifically dedicated to school users, with a seasonally updated menu inspired by the great classics of Italian cuisine. "It will be a stimulating path, to enhance the made in Italy in a contemporary way, to feed the leaders of the future", commented Canzian himself. «Biodiversity and the food supply chain are the main wealth of our country, and I hope to be able to transfer their importance through my dishes, made together with the partners who have believed in my cooking philosophy for years. This is the perfect mix which, in synergy with Ad Arte, will make it possible to bring quality and innovation to the table in one of the most important Italian and international universities .

The Central.

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